Eggless Sweet Potato & Sausage Breakfast Hash
This hearty skillet is everything you want in a satisfying morning meal — savory spiced pork, caramelized sweet potatoes, and a colorful mix of carrots, zucchini, and onion all cooked together in one cast iron pan. The ground pork gets seasoned with sage, thyme, turmeric, and ginger before being browned into crispy little crumbles, giving the whole dish a warm, aromatic depth that smells incredible while it cooks. Each vegetable gets its moment in the pan too, so the sweet potatoes and carrots develop golden, caramelized edges rather than just steaming through — that texture contrast is what makes this hash genuinely craveable. For anyone navigating an egg-free lifestyle, breakfast can sometimes feel like a narrow lane, but this dish proves you don't need eggs to build something filling and full of flavor. Every ingredient here is naturally egg-free, so there's no swapping or substituting required — just straightforward, whole-food cooking. A handful of fresh parsley on top adds a bright finish, though the hash is absolutely delicious without it. Whether you're feeding a crowd or meal-prepping for the week, this one-pan recipe earns a permanent spot in the rotation.
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Learn more →Ingredients
4 servings
For the hash
- 1 lb ground pork
- 1 tsp dried sage
- ½ tsp dried thyme
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tsp salt, divided
- 2 tbsp coconut oil, divided
- 1 lb sweet potatoes (about 2 medium), peeled and cut into ½-inch dice
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and cut into ½-inch dice
- 1 medium zucchini, cut into ½-inch dice
- 3 cloves garlic, minced
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
In a large (12-inch) cast iron skillet, heat 1 tbsp of the coconut oil over medium-high heat until shimmering. Add the ground pork, sage, thyme, turmeric, ginger, and 1/2 tsp of the salt. Cook, breaking the meat into small crumbles with a wooden spoon, until the pork is cooked through with no pink remaining and the edges are lightly browned, about 6–8 minutes. Transfer the cooked pork to a plate and set aside, leaving any rendered fat in the skillet.
- 2
Add the remaining 1 tbsp coconut oil to the same skillet over medium-high heat. Add the sweet potato and carrot and spread into a single layer. Cook undisturbed for 4–5 minutes until the undersides are golden, then stir and continue cooking until the sweet potato is just tender when pierced with a fork and the edges are caramelized, about 5–6 minutes more.
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